I’ve been stitching napkins. Mostly because the linen/cotton napkins that I bought ten years ago have gotten unpleasantly stiff and non-absorbent. So I bought some linen thread and two yards of checked linen from Burnley and Trowbridge …
They washed up and air-dried beautifully. Which is important as I’m not a fan of dryers and definitely not one for taking the time to iron napkins since we use them at every meal.
And speaking of meals, here are two that I wanted to document for future reference.
Pork Meatballs (4 servings)
- 1 lb ground pork
- Hoisin sauce
- Minced ginger (bottled)
- Garlic (just a touch)
- Wasabi (buy at sushi counter)
- Sesame oil
- 1 egg
Combine all ingredients. Form into 24 small meatballs and place on parchment paper. Brush with a mixture of hoisin and peanut oil. Bake in an air fryer or hot convection oven for 10 minutes or so.
Serve on stir fried vegetables (mushrooms, cabbage, snow peas, carrots, celery, and scallions sauced with ginger, hoisin, sesame oil, garlic, and mirin) or Asian-style slaw (shredded cabbage, carrots and scallions dressed with peanut oil, rice wine vinegar, ginger, sesame oil, and agave).
- Leftover pork meatballs
- Bolillo rolls
- Chili sauce
- Shredded carrots
- Mini-cucumbers cut into matchsticks
- Lots of cilantro leaves
- Finely sliced poblano
Heat leftover meatballs just enough to warm them. Split rolls, remove some of the bread in the middle to form a hollow, spread lightly with mayo and toast on griddle until edges are light brown (putting a plate on top to weigh them down works well). Combine chili sauce and mayo to spread on toasted rolls. Top with meatballs, carrots, cukes, poblano and cilantro. Delicious with Heineken 0.0 non-alcoholic beer (a recent and much appreciated find).
Sorry, no picture … we dug in too quickly to get a good shot. Maybe next time 😉